USPOULTRY and Foundation approve $300,000 in new research grants

More than $1 million is now being invested in industry research for 2016

USPOULTRY and the USPOULTRY Foundation have approved $300,000 for five new research grants at four institutions. More than $1 million is now being invested in industry research for 2016. The most recent research funding was approved by the boards of directors of both organizations based on recommendations from the Foundation Research Advisory Committee. The committee evaluates research proposals to determine their value to the industry and makes recommendations to the boards for funding.

The research was made possible in part by donations to the USPOULTRY Harold E. Ford Foundation. The donations were from a wide range of poultry and egg companies, individuals and families to support the Foundation’s mission of funding industry research and recruiting students into poultry careers.

“Research continues to be an important part of USPOULTRY and Foundation service to the industry,” said Paul Hill, West Liberty Foods and USPOULTRY chairman. “The Foundation Research Advisory Committee is the core of the research program. Members devote many hours studying and evaluating research proposals before making recommendations for funding. We appreciate and value their excellent work.”

The research grants and institutions include:

Evaluation of Factors that Affect Susceptibility and Control of Reovirus-Induced Viral Arthritis in Broiler Chickens – Aviserve LLC, made possible by a gift from Fieldale Farms

The Use of Vision Grading of Broiler Carcasses to Predict Presence of Woody Breast Characteristics – University of Arkansas, made possible by a gift from George’s, Inc.

Evaluation of Poultry House Heat Treatment as Post Outbreak as an Alternative to Wet Cleaning and Disinfection – University of Delaware, made possible by a gift from Peco Foods

Optimizing Amino Acid Digestibility and Energy Values Used in Diet Formulations for Broilers Vaccinated against Coccidiosis – University of Arkansas, made possible by a gift from Simmons Foods